Italian Beef Braciole in Sunday Gravy
This recipe uses Flank beef — specifically Flank for Roulade (1.5-2.5 lbs).
Learn more about all Flank cuts and cooking methods →
Prep
30 min
Cook
2.5 hrs
Total
3 hrs
Braciole is the heart and soul of an Italian-American Sunday dinner — thin slices of beef rolled around a savory filling, then slowly simmered in tomato sauce until the meat is meltingly tender and the sauce deeply rich.
What Ingredients Do You Need?
- 1.5 lbs Flank steak, sliced into 4 thin pieces
- 1/2 cup Italian breadcrumbs
- 1/3 cup Parmesan, grated
- 1/4 cup Fresh parsley, chopped
- 4 cloves Garlic, minced
- 4 slices Prosciutto
- 56 oz (2 cans) Crushed tomatoes
- 3 tbsp Olive oil
- 1/2 cup Red wine
- handful Fresh basil
- for tying Kitchen twine
How Do You Make Italian Beef Braciole in Sunday Gravy?
- 1
Prepare filling
Mix breadcrumbs, Parmesan, parsley, and half the garlic.
- 2
Roll braciole
Pound beef thin. Top each piece with prosciutto and breadcrumb mixture. Roll and tie with twine.
- 3
Brown
Sear rolls on all sides in olive oil until deeply browned.
- 4
Make Sunday gravy
In the same pot, sauté remaining garlic, add wine, then tomatoes and basil. Nestle in the braciole.
- 5
Braise
Simmer gently, covered, for 2-2.5 hours. Remove twine before serving.
- 6
Serve
Serve braciole with the Sunday gravy over pasta.
What Are the Pro Tips for This Recipe?
- 💡 The sauce from braciole is the Sunday gravy — use it to dress your pasta.
